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Kale Tabbouleh Salad

Course Salad
Cuisine American
Keyword kale, kale salad
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 cup fine bulgur
  • 3 tablespoons fresh-squeezed lemon juice
  • 3 pearl onions, finely sliced
  • 1 English cucumber, diced
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons Kosher salt, more as needed
  • ½ cup extra-virgin olive oil, more as needed
  • 2 bunches kale, stems removed, leaves finely chopped
  • 3 roma tomatoes, diced
  • ½ cup torn mint leaves
  • ½ cup radish, very thinly sliced into half moons
  • Freshly ground black pepper, to taste

Preparation

  1. 1. Cook bulgur according to package instructions. Let it cool.

  2. 2. To make dressing, whisk together lemon juice, cumin and salt. Whisk in olive oil.

  3. 3. In a large bowl, toss together bulgur, kale, onion, tomatoes, cucumber, mint and radishes. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional olive oil if desired.

Recipe Notes

Not pictured, but on the second day I added feta cheese to the salad and loved it! This is a great way to add a little something extra.